German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 10-by-16-inch loaf
Number Of Ingredients 13
Steps:
- Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
- Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
- Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
- Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
- Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.
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Iftikhar Rahi
[email protected]This Zwiebelkuchen was delicious! The bacon and onions were caramelized perfectly and the pastry crust was flaky and flavorful. I will definitely be making this again.
Md Siful
[email protected]I made this Zwiebelkuchen for a party and it was a huge success! Everyone loved it. The bacon and onions were cooked to perfection and the pastry crust was flaky and delicious. I will definitely be making this again.
Mike Harb
[email protected]This Zwiebelkuchen was a bit too heavy for my taste. I think I would use a lighter cheese next time.
Maggie King
[email protected]I'm not a big fan of onions, but I loved this Zwiebelkuchen! The bacon and cheese balanced out the onion flavor perfectly. I will definitely be making this again.
Lama Marshal
[email protected]This Zwiebelkuchen was a lot of work, but it was worth it! It was absolutely delicious. The bacon and onions were cooked to perfection and the pastry crust was flaky and flavorful. I will definitely be making this again.
Trinity Catchings
[email protected]This recipe was a bit too salty for my taste. I would use less bacon next time.
Stephanie Yeboa
[email protected]I had a hard time finding echte schmand, so I used sour cream instead. It turned out fine, but I think the echte schmand would have been better.
getclapped boiisuck67
[email protected]The flavor of this Zwiebelkuchen was good, but the pastry crust was a bit too thick for my liking. I would probably use a thinner dough next time.
troy rei
[email protected]This Zwiebelkuchen was a bit dry for my taste. I think I would add more butter or oil to the filling next time.
Sushant Mohonto
[email protected]I've made this Zwiebelkuchen several times now and it's always a hit! The bacon and onions are caramelized perfectly and the pastry crust is flaky and delicious. I love that it can be served warm or cold, so it's perfect for any occasion.
Jannah Brett
[email protected]This Zwiebelkuchen was a bit more work than I expected, but it was worth it! The bacon and onions were cooked to perfection and the pastry crust was flaky and flavorful. I will definitely be making this again for special occasions.
Derara Wekgari
[email protected]I made this Zwiebelkuchen for a potluck and it was a huge success! Everyone loved it. The bacon and onions were caramelized perfectly and the pastry crust was flaky and delicious. I will definitely be making this again.
VAN MEDIA PROMO
[email protected]This Zwiebelkuchen was absolutely delicious! The bacon and onions were cooked to perfection, and the pastry crust was flaky and flavorful. I will definitely be making this again.
Ben Bouissieres
[email protected]This recipe was easy to follow and turned out great! I used a store-bought pie crust to save time, and it still came out delicious. The bacon and onions were caramelized perfectly, and the cheese was melted and gooey. I served it with a side of sour
Eloisa Cruz
[email protected]I'm not usually a fan of onion tarts, but this one changed my mind. The bacon and cheese added so much flavor, and the pastry crust was spot-on. I'll definitely be making this again.
Bruno
[email protected]This Zwiebelkuchen recipe was a hit at my dinner party! The bacon and onions were cooked to perfection, and the pastry crust was flaky and delicious. I'll definitely be making this again.